Beef stew

Ingredients

• 2 tablespoons of olive oil
• 1 onion, finely chopped
• 3 cloves of garlic, chopped
• or
• 3 cloves of allspice, chopped
• 500 g of beef or lamb, cut into small cubes
• 2 tomatoes, diced
• 2 carrots, peeled and cut into rounds
• 2 apples, peeled and diced
• 2 red peppers, diced
• 1 tablespoon of tomato paste
• 1 teaspoon of ground cumin
• 1 tablespoon of ground cilantro
• 1 teaspoon of ground turmeric
• ½ teaspoon of ground cayenne pepper (optional, for extra heat)
• salt, to taste
• 4 cups of water
• Bazeen dough

In a large pot or pan, heat the olive oil over medium heat.

Add the chopped onion and minced garlic. Cook them until the onion becomes translucent and fragrant.

Add the pieces of meat to the pot and cook them until they are browned on all sides.

Add the diced tomatoes, sliced carrots, diced potatoes, and bell pepper.

Add the tomato puree, cumin, cilantro, turmeric, cayenne pepper (if using), salt, and pepper. Mix well to ensure that all the ingredients are evenly coated with the spices.

Pour in the water and bring the mixture to a boil.

Reduce the heat to low, cover the pot with a lid, and let the beef stew simmer for about 1.5 to 2 hours, or until the meat is tender and the flavors have melded together.

While the soup is simmering, prepare the za’atar dough according to the instructions on the package or a homemade recipe.

Once the stew is ready, shape the dough into small balls and place them in serving bowls.

Pour: Spread the mixture of cooked meat and vegetables evenly over the bazeen dough.

Serve hot and enjoy the delicious flavors of this traditional Libyan dish.